Text 20294, 116 rader
Skriven 2012-01-24 05:12:00 av Dave Drum (58730.cooking)
  Kommentar till text 20280 av Carol Shenkenberger (36119.cooks)
Ärende: Microwave steak?
========================
-=> Carol Shenkenberger wrote to Dave Drum <=-

 >  >       Title: Lolly's Swiss Steak
 >  >  Categories: Beef, Vegetables, Mushrooms
 >  >       Yield: 6 servings

 >  >      16 oz Round steak; trimmed of fat

 >  >   Put steak in bottom of microwaveable covered dish.
 >  >   Sprinkle some salt on the steak. Put onion, bell pepper,
 >  >   garlic & mushrooms on top. Add tomatoes.

 >  CS> LOL maybe it works but I can't wrap my head around using a microwave
 >  CS> for steak meat.
 >
 > It's round steak - it's gonna be tough no matter how you cook it unless you
 > either "cube" it or give it long moist cooking ... like smothering or braisi
 > I can't remember why I posted that formula - probably in a post talking abou
 > Swiss Steak and it popped up in recipesource.com's search engine.

 CS> Possibly!  I use round steak all the time and get a decent meal of it
 CS> but either long cooked or marinaded in things that help break down the
 CS> tougher fibers then quick cooked so still rare in the middle.

OTOH, I use chuck waaaaaay more than round. I can cook a chuck-eye steak rare
to medium-rare and still have it be very tender ... not needing any extra help
from Adolph's (papain) or long soaks in a marinade. Also, when I do run into a
tough hunk of meat I have one of those things with about a gazillion spikes in
it (actually about 30 or 40) to hand-cube a piece of beef. Works a treat.
 
 CS> My infamous 'Southern Chili' is based on round steak cut to strips with
 CS> a 24 hour slow cook stovetop cast iron pan method.  You'd hate it.  It
 CS> not only has beans (starting from dried) it has veggies.

Nothing wrong with beenz in chilli. I just don't recommend cooking the beenz in
the chilli. Open the can or cook the beenz in a separate pot and add them into
the stew later. Don't assume I'd hate it -- although I might not call it
chilli.   Bv)=
 
 >  CS> Meantime Charlotte is making dinner.  A very simple recipe but she
 >  CS> likes it.

 >  CS> About 3 cups cooked spagetti
 >  CS> 1 can cream of mushroom soup
 >  CS> 1 small can mushrooms
 >  CS> black pepper and parmesan to taste

 >  CS> Bake 350 for 30 mins

 >  CS> My version, I add cajun seasoning and green bell peppers.  Th simple
 >  CS> sort of home stuff when we are hungry but don't feel like any real
 >  CS> cooking and don't have anything defrosted.

 > I sometimes make an El Cheapo (that famous Latino brand) mac & cheese box
 > dinner with a pound of hamburg (cooked until the pink is gone) and a can of
 > cream of something stirred in. Quick supper for three or four. A little garl
 > salt and some pepper helps it quite a bit.
 >
 > (That's a recipe, BTW)   Bv)=

 CS> Snicker, actually doesn't sound half bad at all!  I've done something
 CS> like it a few times.  Here's another simple one.  I wash and freeze
 CS> (skin on) my excess tomatos (I usually have about 20 or less).
 CS> Take 2 smallish ones, about 4/5 cup volume and run hot water over them
 CS> for about 30 seconds then the skins slip off.  Add to the ground
 CS> beef with about 1/2 cup rough chopped onion. Add this to the mac
 CS> and cheese box and it works!

You can do the same thing without freezing by par-boiling the 'maters for 30
seconds. Really loosens the skins. BTW - you can do the El Cheapo dinner thing
with three cans of inexpensive tuna substituting for the beef. It ain't bad,
either.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuna On Shingle
 Categories: Seafood, Soups, Dairy
      Yield: 3 Servings
 
      7 oz Foil pack tuna *
    1/3 c  Diced bell pepper
    1/4 ts Black pepper
    1/4 ts Granulated garlic
 10 3/4 oz Can Cream of Celery soup
      3 tb (approximate) milk
 
  This is super easy and makes a great breakfast, light lunch
  or supper. A country-style toasted bread makes this dish.
  
  Saute bell peppers until wilted.
  
  Add undiluted soup, season with pepper and garlic.
  
  Fold tuna into soup mixture being careful not to break
  too much. Add 2 or 3 tbs milk or more to achieve creamy
  consistency.
  
  Heat to simmer.
  
  Serve over toast of your choice.
  
  * Note: Canned tuna can be used, but it will probably not
  require as much milk due to its moisture.
  
  * Note: This can also be done with leftover salmon
  
  From: http://www.grouprecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... To barbeque is a way of life rather than a desirable method of cookery.
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